Strawberry Cake

• servings: 12 servings
• active time: 25 minutes
• total time: 2 hours 55 minutes

Ingredients

STRAWBERRY PURREE

500g fresh or frozen strawberries (thawed)

CAKE

330g all-purpose flour

2½ teaspoons baking powder

1 teaspoon salt

1/4 teaspoon baking soda

227g unsalted butter (softened)

400g granulated sugar

4 large egg whites (room temperature)

2 teaspoons vanilla extract

120ml whole milk (room temperature)

½ cup (120ml) fresh strawberry puree

Pink food coloring (optional)

FROSTING

227g cream cheese (room temperature)

227g unsalted butter (room temperature)

1 teaspoon vanilla extract

Pinch of salt

720g-840g powdered sugar (sifted)

¼ cup fresh strawberry puree

Directions

STRAWBERRY PUREE

Hull the strawberries. Place them in a blender canister and puree on high for about 30 seconds until smooth.

Pour the mixture into a small saucepan and bring to a simmer over medium heat, stirring frequently. Cook until reduced by about half, 25 minutes for fresh and up to 45 minutes for frozen. (You should have 1 cup of reduction.) Let cool completely before dividing to use in both the cake layers and the frosting.

FOR THE CAKE

Preheat the oven to 180°C. Butter two 9-inch round cake pans, or spray with baking spray. Line the bottoms with parchment paper. (You can wrap the cake pans with soaked fabric baking strips if desired.)

In a large bowl, whisk together the flour, baking powder, salt, and baking soda.

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed just until creamy. Add the sugar and beat until light and fluffy, about 5 minutes.

Scrape down the bowl and add the egg whites and vanilla. Beat on medium speed for about 1 minute or until well combined and very fluffy. Reduce the speed to low. Add the flour mixture alternating with the milk and the strawberry reduction, mixing just until combined. Stop and scrape down the bowl as needed. If desired, mix in a drop or two of pink food coloring. Divide the batter among the two cake pans.

Bake for 30 minutes or until the cake is springy to the touch and starts to pull away from the sides of the pans. Let the cakes cool in the pans for 20 minutes. Remove and let cool completely on a wire rack. Discard the parchment paper.

FOR THE STRAWBERRY FROSTING

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, and salt until smooth and fluffy, about 5 minutes.

With the mixer on low, gradually add in the powdered sugar alternating with a tablespoon of the strawberry puree. Stop and scrape down the bowl a few times during mixing. Once all of the sugar is added, increase the speed to medium and beat until fluffy. If the frosting feels too stiff and not silky, add a tablespoon or two of puree or milk.

Place a cake layer on a cake stand. Spread about 1 cup of frosting on top of the cake. Top with the second layer. Spread the remaining frosting all over the outside of the cake and decorate as desired. The cake should be stored covered and will keep at room temperature for up to 5 days.

Nutrition

• Calories: 833 kcal
• Total Fat: 38 g
• Saturated Fat: 23 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Cholesterol: 102 mg
• Sodium: 395 mg
• Total Carbohydrate: 121 g
• Dietary Fiber: 2 g
• Total Sugars: 96 g
• Protein: 6 g